Real Rye Bread (Print Version)
$10.00
“Real Rye Bread: Why It’s So Rare and Difficult to Make” by James MacGuire. Professional version, 27 pages, including footnotes, bibliography, and recipes for 67 percent and 100 percent one-stage Detmolder rye and three-stage sour. Originally published in The Art of Eating no. 99.
This is the first clear account of what makes rye so different from wheat, why it’s such a challenge to bread-bakers, and the ways to master it.
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